APA (7th ed.) Citation

Guckenbiehl, Y., Ortner, E., Rothkopf, I., & Buettner, A. Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds. Elsevier.

Chicago Style (17th ed.) Citation

Guckenbiehl, Yvonne, Eva Ortner, Isabell Rothkopf, and Andrea Buettner. Refining and Conching Alter the Volatile Composition of Dark Chocolate — Revealing Profile Changes in Aroma-active Volatiles and Volatile Organic Compounds. Elsevier.

MLA (9th ed.) Citation

Guckenbiehl, Yvonne, et al. Refining and Conching Alter the Volatile Composition of Dark Chocolate — Revealing Profile Changes in Aroma-active Volatiles and Volatile Organic Compounds. Elsevier.